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Comparison of Antimicrobial Efficacy of Multiple Beef Hide Decontamination Strategies To Reduce Levels of Escherichia coli O157:H7 and Salmonella

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This study involved a comparison of the antimicrobial efficacy of several beef hide decontamination interventions to identify those that more effectively reduced levels of Escherichia coli O157:H7 and Salmonella. Whole beef hides were inoculated with E. coli O157:H7 and Salmonella and decontaminated with sprays of solutions of acetic acid (AA; 10%, 55°C), lactic acid (LA; 10%, 55°C), sodium hydroxide (SH; 3%, 23°C), sodium metasilicate (SM; 4%, 23°C), or sodium hydroxide (1.5%), followed by high-pressure washing with chlorinated (0.02%) water (SHC; both applied at 23°C) or water (W; 23°C) or by deluging with solutions of potassium cyanate (PC; 2.4%, 30°C) or sodium sulfide (SS; 6.2%, 30°C). All spraying treatments (AA, LA, SH, SM, and SHC) resulted in removal of visual organic material, whereas the dehairing treatments (PC and SS) successfully removed hair along with visual organic material. The PC, SS, and SHC treatments resulted in the greatest reductions of E. coli O157:H7 (P < 0.05), by 5.1, 4.8, and 5.0 log CFU/cm2, respectively. The SS and SHC treatments decreased Salmonella by 4.2 and 4.4 log CFU/cm2, respectively, compared with the water treatment, which reduced levels by 1.7 log CFU/cm2 (P< 0.05). The SH, AA, and LA treatments also lowered both E. coli O157:H7 and Salmonella by at least 2.0 log CFU/cm2. The treatments that were effective in this study deserve further consideration for commercial implementation as hide decontamination interventions.

Document Type: Research Article

Affiliations: 1: Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523-1171 2: Smithfield Beef Group, P. O. Box 23000, Green Bay, Wisconsin 54305-3000 3: Food Safety Net Services, Ltd., 221 Rhapsody, San Antonio, Texas 78216 4: Agrifood Solutions International, 1511 South Texas Avenue #165, College Station, Texas 77840, USA

Publication date: November 1, 2008

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    First published in 1937, the Journal of Food Protection®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

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